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Esterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina
(David Publishing, 2014-09)
Twenty-two lactic acid bacteria (LAB) strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophiles ...
Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions
(OMICS, 2016-04-29)
Four different autochthonous calves? strains: Lactobacillus johnsonii CRL1693, L. murinus CRL1695, L. mucosaeCRL1696 and L. salivarius CRL1702 were evaluated by their resistance and survival to dairy farm conditions andwere ...
Probiotic potential of autochthonous bacteria from tambaqui Colossoma macropomum
(2021-05-01)
In this study, the identification and characterization of potential probiotic bacteria present in natural microbiota of tambaqui Colossoma macromum were performed for the first time. Bacteria from the intestinal mucosa ...
Autochthonous horizontal transmission of a CRF02_AG strain revealed by a human immunodeficiency virus type 1 diversity survey in a small city in inner State of Rio de Janeiro, Southeast Brazil
(Fundação Oswaldo Cruz. Instituto Oswaldo Cruz., 2020)
Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production
(2022-03-01)
The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, ...
Oenococcus oeni in chilean red wines: technological and genomic characterization
(Frontiers media SA, 2018)
The presence and load of species of LAB at the end of the malolactic fermentation (MLF) were investigated in 16 wineries from the different Chilean valleys (Limari, Casablanca, Maipo, Rapel, and Maule Valleys) during 2012 ...
Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility
(Elsevier, 2016-05)
The performance of a mixed starter culture, SAS-1, comprised of the autochthonous strains Lactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10, was evaluated into the production process of a traditional dry sausage. ...
Isolation and selection of potentially beneficial autochthonous bacteria for Piaractus mesopotamicus aquaculture activities
(Elsevier, 2015)
Piaractus mesopotamicus is the most produced specie in Argentinian fish culture with an annual production of 2,017 tons. The high demands of specimens generated a deficit of larvae, juveniles and sexually mature adults. ...
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
(Sage Publications Ltd, 2020-03)
The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making. The objective of the present work was to assess the ability ...